Lillian Malam of Houston celebrated her 90th birthday Nov. 16 with family.

World War II Veteran Clarence Randall of Houston traveled to his great grandson’s middle school in Sullivan on Veterans Day. He and several other veterans shared stories and answered questions from the students. Randall’s grandson, Ethan, was proud to share his grandfather’s Bronze Star, Purple Heart and other medals, along with a letter from President Truman. The morning ended with an assembly honoring the veterans.

Lillian Malam of Houston celebrated her 90th birthday Nov. 16. The Malams moved here around 1965 from Platte City. She still lives in the home on the farm. Lillian was a custodian at Houston Schools for many years. Ten of her 11 children graduated from Houston High School. She enjoyed her birthday by going out to eat with family at her son’s eating establishment, J’s Diner in Houston. She received many phone calls. The family is having a birthday party from 2 – 4 p.m. Saturday, Dec. 3, at Oak Hill Christian Church.


Billy: I can’t wait to go to my Grandma’s for Thanksgiving. My cousin is going to be there and he has three feet!

Willie: Wow! How’d that happen?

Billie: I don’t know. My Aunt wrote my parents and said, “you wouldn’t recognize little Howie, he’s grown another foot!”


Simple Grilled Turkey


• 1 turkey

• Turkey Injector

• 1 tsp. finely ground salt

• 1 stick butter

• 1 T. chili powder

Dry rub

• 1 T. kosher salt

• 1 T. black pepper

• 1 T. parsley

• 1 T. dried minced onion

• 1 T. red pepper lakes


While grill heats up, place butter, salt and chili powder in a bowl and put it in the microwave for 15 seconds at a time, stirring in between each, until butter is melted.

Pour melted butter into a turkey injector and then slowly inject butter into the turkey breast seven or eight times. Make sure to inject both horizontally and vertically.

Combine dry ingredients and apply rub under skin and on top generously.

For grilling, make sure the coals are spread out equally over both sides of the grill. The grill should be 350-425 degrees for the turkey.

Place any wood for smoking in the grill if desired. If not desired, place turkey onto grill rack and place lid on top. Don’t remove the turkey until internal temperature is 165 degrees and skin is brown. If skin is browning too fast, cover turkey in foil. Once turkey is done, let rest for 10 minutes and serve.

To submit “comings and goings” to this feature, call Wendy Phipps at 417-967-4200 or email

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